Extraction and Separation of Schisandrin B and Its Compound Preservative

doi:10.11924/j.issn.1000-6850.casb2020-0221

Abstract

Abstract:

Taking schisandra chinensis as the research object, the extraction and purification of schisandrin B and its antibacterial effect were studied. The compound preservative was prepared from schisandrin B, shellac wax, ascorbic acid and calcium chloride to prolong the storage period of green asparagus. The effect of different concentrations of schisandrin B, shellac wax, ascorbic acid and calcium chloride on the preservation freshness of green asparagus were investigated by using decay rate, total chlorophyll content, weight loss rate and crude fiber content as indicators. On the basis of single factor experiment, response surface methodology was used to optimize the extraction process parameters of schisandrin B, and the response value was the extraction rate of schisandrin B. The results showed that the optimum extraction parameters were: the ratio of solid to liquid was 1:12, the extraction temperature was 82℃, 87% ethanol was elected, and the extraction time was 1.7h. The yield of schisandrin B was 2.501mg/g. After the extraction of schisandrin B was purified by DM-130 macroporous resin, the antibacterial effect of three kinds of bacteria was tested, and the sequence of antibacterial effect was obtained as: Staphylococcus aureus > Escherichia coli > Salmonella paratyphi B. The preservative was compounded with shellac wax, ascorbic acid and calcium chloride for 11 days at 25℃ and 65% RH. The optimal preservative formula was 2.5% schisandrin B + 0.75% shellac wax + 2% ascorbic acid + 1% calcium chloride. The results can be used as a technical reference for using schisandrin B to preserve fruits and vegetables.

Key words: schizandrin B, ethanol, response surface methodology, DM-130 macroporous resin, green asparagus, Preservative

CLC Number:

S188

Xiao Qinjian, Zhang Xiaohu, Gao Mengdie, Zhang Junwei. Extraction and Separation of Schisandrin B and Its Compound Preservative[J]. Chinese Agricultural Science Bulletin, 2021, 37(12): 126-135.

Figures/Tables 20

References 24

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编号	南五味子醇乙/%	虫胶蜡/%	抗坏血酸/%	氯化钙/%
1	0.5	0.25	0	1
2	1.5	0.50	1	1
3	2.5	0.75	2	1
4	2.5	0.25	0	2
5	0.5	0.50	1	2
6	1.5	0.75	2	2
7	1.5	0.25	0	3
8	2.5	0.50	1	3
9	0.5	0.75	2	3
10(CK)	0	0	0	0

编号	南五味子醇乙/%	虫胶蜡/%	抗坏血酸/%	氯化钙/%
1	0.5	0.25	0	1
2	1.5	0.50	1	1
3	2.5	0.75	2	1
4	2.5	0.25	0	2
5	0.5	0.50	1	2
6	1.5	0.75	2	2
7	1.5	0.25	0	3
8	2.5	0.50	1	3
9	0.5	0.75	2	3
10(CK)	0	0	0	0

试验号	A(提取温度/℃)	B(提取时间/h)	C(乙醇体积分数/%）	南五味子醇乙得率/(mg/g)
1	-1	-1	0	1.375
2	1	-1	0	1.835
3	-1	1	0	1.338
4	1	1	0	2.025
5	-1	0	-1	0.999
6	1	0	-1	1.991
7	-1	0	1	1.553
8	1	0	1	1.845
9	0	-1	-1	2.125
10	0	1	-1	2.081
11	0	-1	1	2.295
12	0	1	1	2.439
13	0	0	0	2.469
14	0	0	0	2.468
15	0	0	0	2.469
16	0	0	0	2.470
17	0	0	0	2.432

试验号	A(提取温度/℃)	B(提取时间/h)	C(乙醇体积分数/%）	南五味子醇乙得率/(mg/g)
1	-1	-1	0	1.375
2	1	-1	0	1.835
3	-1	1	0	1.338
4	1	1	0	2.025
5	-1	0	-1	0.999
6	1	0	-1	1.991
7	-1	0	1	1.553
8	1	0	1	1.845
9	0	-1	-1	2.125
10	0	1	-1	2.081
11	0	-1	1	2.295
12	0	1	1	2.439
13	0	0	0	2.469
14	0	0	0	2.468
15	0	0	0	2.469
16	0	0	0	2.470
17	0	0	0	2.432

项目	平方和	自由度	均方	F值	P值	显著性
模型	3.44	9	0.38	478.65	< 0.0001	显著
A（提取温度）	0.74	1	0.74	924.32	< 0.0001	显著
B（提取时间）	0.008	1	0.008	10.01	0.0150
C（乙醇体积分数）	0.11	1	0.11	137.03	<0.0001	显著
AB	0.013	1	0.013	16.12	0.0051
AC	0.12	1	0.12	153.28	< 0.0001	显著
BC	0.0088	1	0.0088	11.06	0.0127
A²	2.23	1	2.23	2793.50	< 0.0001	显著
B²	0.034	1	0.034	42.84	0.0003
C²	0.078	1	0.078	98.05	<0.0001	显著
残差	0.00559	7	0.0007992
失拟项	0.004497	3	0.001499	5.47	0.0672	不显著
净误差	0.0011	4	0.0002743
总离差	3.45	16